Valentines Day Strawberry Éclairs (Printable Version)

Airy éclairs filled with strawberry cream and topped with a pink glaze; a romantic French dessert classic.

# What You’ll Need:

→ Choux Pastry

01 - 1/2 cup water
02 - 1/2 cup whole milk
03 - 1/2 cup unsalted butter, cubed
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon salt
06 - 1 cup all-purpose flour
07 - 4 large eggs

→ Strawberry Cream Filling

08 - 1 cup heavy cream, cold
09 - 1/2 cup mascarpone cheese, cold
10 - 1/3 cup powdered sugar
11 - 1/2 teaspoon vanilla extract
12 - 1 cup fresh strawberries, hulled and finely diced

→ Strawberry Glaze

13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons strawberry purée
15 - 1 to 2 drops pink or red food coloring, optional

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
03 - Add flour all at once and stir vigorously until the mixture forms a ball and pulls away from the saucepan sides, approximately 2 minutes.
04 - Remove from heat and allow to cool for 3 to 4 minutes. Beat in eggs one at a time, mixing thoroughly after each addition, until the dough becomes glossy and pipeable.
05 - Transfer dough to a piping bag fitted with a large round tip. Pipe 10 strips, each approximately 4 inches long, onto the prepared baking sheet.
06 - Bake for 10 minutes at 400°F, then reduce oven temperature to 350°F and bake for an additional 20 minutes, until golden and puffed. Cool completely on the baking sheet.
07 - In a large bowl, whip cold cream, mascarpone, powdered sugar, and vanilla extract to stiff peaks. Gently fold in diced strawberries.
08 - Slice each éclair in half lengthwise. Pipe or spoon strawberry cream onto the bottom halves and replace the tops.
09 - Whisk powdered sugar with strawberry purée and food coloring, if using, until smooth and spreadable.
10 - Spread glaze on top of each éclair. Allow to set for 10 minutes before serving.

# Expert Tips:

01 -
  • The choux pastry looks intimidating but practically makes itself once you understand the magic happens when you beat in those eggs.
  • Fresh strawberries folded into mascarpone cream taste like summer even in the middle of winter.
  • Watching someone's face light up when they taste a homemade éclair never gets old, whether it's for romance or just because.
02 -
  • Never skip the cooling period after adding flour—I learned this the hard way when I added cold eggs to hot dough and ended up with scrambled bits instead of pastry.
  • The two-temperature oven approach is not optional—it's the difference between a puffy éclair and a deflated pancake, and I've made both mistakes.
  • Fold the strawberries in gently at the very end; if you stir them too vigorously, they'll release juice and your filling becomes soup.
03 -
  • Pipe your dough strips slightly thicker than you think they need to be—they shrink a little during baking and you want them substantial enough to hold cream without splitting.
  • Make the strawberry purée by blending berries completely smooth, then push through a fine sieve if you want to remove seeds for an elegant appearance.
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